Designed to promote the use of local and sustainable seafood in South Carolina’s restaurants, the Sustainable Seafood Initiative helps ensure that consumers have fish for the future by teaching chefs about sustainable and local seafood, assessing their menus, and encouraging consumers to dine at restaurants who value such endeavors. This month's Sustainable Seafood Dinner will be held at Charleston's newest rave restaurant Amen Street Fish and Raw Bar under the direction of Executive Chef Stephen Ollard on Tuesday June 14, at 6 p.m. Originally from Knoxville, Ollard’s culinary influences can be traced back to Johnson & Wales University in Charleston where he graduated Summa Cum Laude. During a two-year apprenticeship, Ollard learned to respect the inherent culinary value of local, seasonal ingredients.
This month's Sustainable Seafood Dinner will feature a delectable five course soiree presented by Ollard using local, seasonal, and sustainable ingredients to create nothing short of perfection for the palate. The menu is as follows:
Amuse: Wild striped bass crudo with fresh lemon oil, pink sea salt and microgreen. Paired with Kenwood Brut Sparkling, Sonoma, CA.
Course 1: Local littleneck clams, capellini, compound casino butter. Paired with Benzinger Sauvignon Blanc, Sonoma/Lake County, CA.
Course 2: Panko-horseradish crusted red porgy, polenta, asparagus, heirloom tomato coulis. Paired with Pine Ridge Chenin Blanc/Viogner Blend, Napa, CA
Course 3: Pan Roasted Grouper, summer vegetable succotash, banyuls broth. Paired with Hahn Pinot Noir, Monterey, CA
Dessert: Fresh berry bread pudding with crème anglaise. Paired with Rex-Goliath Moscato, California
Now, if you haven't been sidetracked daydreaming about the decadence of this lineup call Amen Street Fish and Raw Bar at 843.853.8600 to reserve your seat ASAP. Tickets are $55 per person. Prepare your tastebuds for bliss and we will see you there!


